Simple and delicious, this sweet potato kale salad with roasted chickpeas is full of flavor and mouthwatering textures! Free from priority allergens, and naturally vegan as well.
Course entree, lunch, Salad
Cuisine Mediterranean, Middle Eastern
Keyword allergy free, easy, healthy
Prep Time 10minutes
Servings 6servings
Calories 282kcal
Author Laila Sbeinati
Ingredients
Salad
1/2red onion, thin wings
1bunch green kale washed, stalks trimmed/removed, finely chopped - OR -
2bunches Lacinato (black) kalewashed, stalks trimmed/removed, finely chopped SEE NOTES
4-5roasted sweet potatoes, cubed SEE NOTES FOR RECIPES
3tbspfresh lemon juice
1/3C + 1tbspolive oil
1/2tspsea salt
1 Croasted chickpeas
Roasted Chickpeas
398mlchickpeas, ~ 1 1/4 cups - I used canned
1tbspolive oil
1/2tspsmoked paprika
1/4tspcumin
salt to taste
Instructions
To make Roasted Chickpeas
Preheat oven to 400F and line a baking sheet. Set aside.
Place chickpeas in a small to medium bowl, and add remaining ingredients. Mix well using a spoon, and taste to make sure the salt is to your liking.
Spread chickpeas on the lined baking sheet and roast in the preheated oven for 35-40 minutes, until crunchy, light, and crispy. Make sure you let them cool a bit as they will continue to crisp up.
To assemble salad
In a large serving bowl, add kale, sweet potato, red onion, lemon juice, olive oil, and salt. Toss well. Just before serving, add the roasted chickpeas and enjoy immediately.
Notes
Regarding which kale to use, it really doesn't matter! I found black kale to be much finer and softer in texture, hence why I say 2 bunches. If you're using regular kale, 1 bunch will be fine. You're looking to get 6 cupsof chopped kale (green, red, or black - with stems removed!)You can roast your sweet potatoes a couple of ways: please see Recipe 1, Recipe 2.